Thursday, May 20, 2010

Norwegian Flatbrod-Gourmet, August 1973

Look, I made flatbrod (you'll have to imagine a slash through the "o"). I'm not sure, this might be the Saunder's County equivalent of "going native." Or maybe that would be lefse. I don't know. If I start drinking their disgusting gin it might be time to worry.

Sift together dry ingredients. Beat egg with milk and cooled, melted butter. Mix into four. Knead until smooth. Divide into 2 balls. Roll each to a round that is 1/2 inch thick. Bake on buttered baking sheets 20-25 minutes, or until deeply browned. Cool on racks.